School of Food Science and Technology, The University of New South Wales, Kensington, New South Wales, Australia 2033.
Appl Environ Microbiol. 1986 Mar;51(3):539-45. doi: 10.1128/aem.51.3.539-545.1986.
Commercially produced red wines were adjusted to pH 3.0, 3.2, 3.5, 3.7, or 4.0 and examined during and after malolactic fermentation for growth of lactic acid bacteria and changes in the concentrations of carbohydrates, organic acids, amino acids, and acetaldehyde. With one exception, Leuconostoc oenos conducted the malolactic fermentation in all wines and was the only species to occur in wines at pH below 3.5. Malolactic fermentation by L. oenos was accompanied by degradation of malic, citric, and fumaric acids and production of lactic and acetic acids. The concentrations of arginine, histidine, and acetaldehyde also decreased at this stage, but the behavior of hexose and pentose sugars was complicated by other factors. Pediococcus parvulus conducted the malolactic fermentation in one wine containing 72 mg of total sulfur dioxide per liter. Fumaric and citric acids were not degraded during this malolactic fermentation, but hexose sugars were metabolized. P. parvulus and species of Lactobacillus grew after malolactic fermentation in wines with pH adjusted above 3.5. This growth was accompanied by the utilization of wine sugars and production of lactic and acetic acids.
市售红葡萄酒的 pH 值分别调整为 3.0、3.2、3.5、3.7 和 4.0，并在进行和完成苹果酸-乳酸发酵期间和之后进行检测，以观察乳酸菌的生长情况和碳水化合物、有机酸、氨基酸和乙醛的浓度变化。除了一个例外，所有葡萄酒中的苹果酸-乳酸发酵都是由肠膜明串珠菌（Leuconostoc oenos）完成的，而且该菌是 pH 值低于 3.5 的葡萄酒中唯一存在的菌种。肠膜明串珠菌的苹果酸-乳酸发酵伴随着苹果酸、柠檬酸和富马酸的降解以及乳酸和乙酸的生成。在此阶段，精氨酸、组氨酸和乙醛的浓度也有所下降，但己糖和戊糖的行为因其他因素而变得复杂。在一种每升总二氧化硫含量为 72 毫克的葡萄酒中，小葡萄球菌（Pediococcus parvulus）完成了苹果酸-乳酸发酵。在这个苹果酸-乳酸发酵过程中，富马酸和柠檬酸没有被降解，但己糖被代谢了。在 pH 值调整到 3.5 以上的葡萄酒中，肠膜明串珠菌和乳杆菌属的其他菌种在苹果酸-乳酸发酵后生长。这种生长伴随着葡萄酒中糖的利用和乳酸和乙酸的生成。
